Easy Baked Pumpkin Custard with Nutmeg Whipped Cream
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buttered side up blog
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Ingredients

  • Easy Baked Pumpkin Custard
  • adapted from Primal Palate | makes 6 servings | PRINT
  • 15 ounces pumpkin puree, canned or homemade
  • 11 ounces heavy cream (about 1 1/3 cups)
  • 2 large eggs
  • 3/4 cup coconut sugar, organic cane sugar, sucanat, etc.
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon cardamom
  • a few grinds of black pepper
  • 1/2 teaspoon salt

Instructions

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